Penne With Chicken and Roasted Asparagus |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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What could be more delicious than pasta , chicken and roasted asparagus, also very healthy and easy to make. The recipe comes courtesy of Mike Miller and the Home for Dinner catering service and KCRA TV. Ingredients:
1/2 cup balsamic vinegar |
2 tablespoons balsamic vinegar |
1/2 teaspoon brown sugar |
1/2 teaspoon ground black pepper |
1 lb asparagus |
1 1/2 tablespoons olive oil |
1 1/2 teaspoons salt |
4 -5 sprigs rosemary |
2 boneless skinless chicken breasts, cut into bite size pieces |
1/2 cup butter |
1/2 tablespoon butter |
1 lb penne pasta |
1/3 cup grated parmesan cheese (plus more for serving) |
Directions:
1. Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons.
2. Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside.
3. (Mixture will be thick like syrup).
4. Meanwhile, snap tough ends off the asparagus and discard.
5. Cut spears into 1-inch pieces.
6. Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Roast in 400°F oven until tender, approximately 10 minutes.
8. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat.
9. Add chicken and saute until cooked through.
10. Cook pasta in a large pot of boiling water until just done.
11. Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt.
12. Serve with additional parmesan cheese.
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